Ethiopian Berbere Curry
This delicious curry is inspired by Ethiopian cuisine and uses a spice blend called berbere. I would describe it as a spicy masala – it has a fantas...tic heat to it. It tastes phenomenal with the mangetout and greens, but you could use any vegetables you have to hand. I learnt the trick of adding nut butter to rice from a young Zimbabwean chef who told me it was a staple in their cuisine. It adds protein to the wholegrain rice and tastes wonderful with this curry. Photo Credit: Faith Maison Recipe taken from: The Doctor’s Kitchen, Eat to Beat Illness Read more This delicious curry is inspired by Ethiopian cuisine and uses a spice blend called berbere. I would describe it as a spicy masala – it has a fantastic heat to it. It tastes phenomenal with the mangetout and greens, but you could use any vegetables you have to hand. I learnt the trick of adding nut butter to rice from a young Zimbabwean chef who told me it was a staple in their cuisine. It adds protein to the wholegrain rice and tastes wonderful with this curry. Photo Credit: Faith Maison Recipe taken from: The Doctor’s Kitchen, Eat to Beat Illness
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NUTRITION PER SERVING (Read more)
Notes
+ You can find berbere spice blend in most supermarkets, but Jamaican Jerk can work well as a substitute. You could also make your own by combining:
2 tablespoons ground paprika
2 teaspoons ground allspice
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground coriander
2 teaspoons ground nutmeg
2 teaspoons ground turmeric
2 teaspoons ground fenugreek
1 teaspoon cayenne powder
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vegetables
spices
User comments (1)
Amazing recipe yet again from the Drs Kitchen. Love trying different cuisines from around the world. I’ve never had Berbere spice before but it will be a cupboard essential going forward